You will never know this pie has zucchini in it. It tastes just like a custard pie.
How To Make Coconut Custard (Zucchini) Pie
A seemingly odd combination but the steamed and softened zucchini provides an interesting flavor and texture in the finished coconut custard pie that simply is heavenly.
Prep:
15 mins
Cook:
1 hr 5 mins
Total:
1 hr 20 mins
Ingredients
- 1 cup zucchini, chopped , peeled
- 1 cup flaked coconut, divided sweetened
- â…” cup sugar
- 1 ½ cup milk
- 3 eggs
- 1 tsp vanilla extract
- 1 pinch salt
- 1 pie crust, (9-inch) unbaked
- 1 pinch ground nutmeg
Instructions
-
Preheat oven to 450 degrees F.
- Heat 1 inch of water to a boil in a small saucepan over medium heat.
- Add zucchini, cover, and steam until softened, about 5 minutes.
-
In a blender or food processor, blend the cooked zucchini, ¾ cup of coconut, sugar, milk, eggs, vanilla extract, and salt until smooth.
- Pour into the pie crust, and sprinkle with remaining coconut and nutmeg.
- Bake 10 minutes in the preheated oven.
-
Reduce heat to 350 degrees F, and continue baking 50 minutes, or until a knife inserted in the center comes out clean.
Nutrition
- Sugar: 20g
- :
- Calcium: 70mg
- Calories: 288kcal
- Carbohydrates: 32g
- Cholesterol: 66mg
- Fat: 16g
- Fiber: 2g
- Iron: 1mg
- Potassium: 202mg
- Protein: 6g
- Saturated Fat: 9g
- Sodium: 140mg
- Vitamin A: 194IU
- Vitamin C: 3mg
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